Scottish Oatcakes

"I must have these at Christmas-easy to make and yummy to eat-I recomend a slather of brie cheese!"
photo by a user photo by a user
Ready In:
16 oatcakes




  • Combine oatmeal, salt and baking soda.
  • Pour in the melted butter, milk, and enough water to make a stiff dough.
  • Turn the dough onto a floured surface and quickly knead for 30 seconds.
  • Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
  • Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
  • Cool on a rack and store in an airtight tin.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Anu_N
    You don't mention where to add the milk, so I added it after adding the butter, and I didn't need to add any water right away. I rolled this out in batches because it didn't seem to be holding together too well, and the 2nd and 3rd batches needed water because the dough started drying out. I used salted butter and reduced the salt to 1/4 tsp and that worked out ok. I think I may have rolled them out thinner because the oatcakes turned out pretty crisp AND I got 20 instead of 16. This tastes really good with cashew butter, but I can't wait to try it out with cheese!
  2. AnnietheGrannie
    Best oatcake recipe I've made - easy and quick, not to say tasty. I added extra milk to the leftovers for the second batch and omitted the salt to improve health properties. Excellent with philly light cheese!
  3. Bromleygirl
    I had trouble with this dough, I used so much more liquid than specified and it was hard as a rock to roll out. I wonder if I used the right oatmeal. However, it was simple and tastes nice and homemade.
  4. fluffernutter
    I topped half the batch with a Russian sheep cheese and the other half with a spoonful of cinnamon-sugar and a pat of butter as they went into the oven. So hearty and good! Thanks for the recipe



Find More Recipes